Viennese Fingers

Added by McDougalls Team

Viennese Fingers

An elegant piped biscuit to impress friends and family.

At a glance

Preparation time: 15 minutes
Cooking time: 15 minutes

Serves: 12


  1. Preheat oven to fan 160°C, conventional 180°C, gas 4.
  2. Sift the flour and salt into a small bowl and set aside.
  3. Beat the butter and icing sugar in a warmed bowl until very soft.
  4. This is very important otherwise the mixture will be too stiff to pipe.
  5. Stir in the flour and salt.
  6. Place mixture in a piping bag with a large star nozzle and pipe fingers approximately 7-8cm long.
  7. Chill for 30 minutes and then bake for 15 minutes.
  8. Remove carefully from the baking tray whilst warm and cool on a wire rack.
  9. To finish the fingers sandwich them together with buttercream, then dip the ends in melted chocolate and allow to set. Fill the biscuits just before serving to prevent them going soft.

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23 Jan 2017 Report Abusive Comment
Added by Edward Cruickshank of Aberdeen 11 Sep 2013 Report Abusive Comment


  • 225g McDougalls Self Raising Flour
  • Pinch salt
  • 225g butter, softened
  • 75g icing sugar
  • 1 quantity vanilla buttercream
  • 50g chocolate, melted

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